Combine butternut squash, 2 tsp olive oil, just half the chipotle morita, lime juice, vinegar, sliced shallot, pepitas, and a pinch of salt and pepper in large bowl and toss. (TIP: Add more chipotle morita if you prefer more spice.)

Whisk together ranch, lime zest, and a pinch of salt and pepper in small bowl.

Heat 1½ tsp olive oil in large nonstick skillet over medium-high heat. Add diced shallot and garlic and cook until softened, 3 to 5 minutes. Add black beans, just 2 tsp Alamo chili, ½ cup water, and a pinch of salt and pepper. Use back of fork to mash beans until few whole beans remain. Cook until thickened, 4 to 6 minutes.

Wrap tortillas in clean dish towel and warm in microwave to soften, 15 to 30 seconds. Divide black beans between tortillas and top with chipotle squash salad and lime ranch. Serve any remaining salad and ranch on side. ¡Buen apetito! (TIP: You can also wrap tortillas in foil and place in a 400°F oven until heated through, 5 to 6 minutes.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.